Leftovers, no, not leftovers again. Ah, Sous Vide leftovers.

Those dreaded leftovers, if they are a casserole or maybe a stew, chances are they will better on day two, All that time for the flavors to meld and get yummy.

But it’s not stew, it’s not a casserole, it’s a great T-Bone steak that was cooked to perfection, and I mean perfection. What are you going to do, how are you going to destroy that perfect rare steak. Well, you could eat it cold, maybe slice it and have a beef sandwich, but no. You want to eat the rest of last night’s steak, and you want it just as good as it was last night.

In all my years I have never found a way to have that steak as good tonight as it was last night. Until now.

The closest I ever came was to heat my panini pan and lid over heat till it smoked, turn off the heat, place the steak on the pan, then the lid on steak and wait till it stops sizzling, about 2 minutes. You now have a steak, warm inside and marginally more cooked on the sides. Good, but not the same.

Enter right, Joule, a sous-vide * see definition at end of article unit that will save the day. Now the internet and YouTube are full of sous-vide demonstrations, showing how it cooks the perfect steak, as well as countless other things. How this perfect 129° steak, ugly to look at is just the best meat you have ever eaten. Throw it on the grill for a minute each side and use a blow torch to crisp the fat on the edge.  Now you have a steak that is also beautiful to look at as well as yummy to eat.

But with all the articles and videos, I haven’t seen that leftover steak brought back to 129° and not overcook the meat until now.

We did the Joule thing to two great T-Bones, but I should have just done one. Too much food. So I vacuum-packed the two left over steaks and stuck them in the fridge.

Sort story, shorter. Next evening I heated the water, immersed the steaks, and thirty minutes later served them. I couldn’t tell the difference between the two night’s steaks.  Each tasted just the same. Now on the other hand, the broccoli and greens didn’t fair as well. But in the end. Two great nights of steak without night number two being a leftover night.

What is sous vide cooking?

From the Joule web site:

A video

From the Anova website:

What is sous vide cooking?

Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique recently became popular for home cooks with the availability of affordable and easy-to-use sous vide precision cooking equipment like the Anova Sous Vide Precision Cooker.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

Commenting

We maintain an open comment policy, please feel free to start a discussion or tell us what you think about this article. No registration is required but we will police for profanity and trolls.

Follow us

bjones

I love to read and cook, and I am at the age I am not afraid to share my opinion. There is the right way, the wrong way and Bill's way. 🙂
bjones
Follow us
Please follow and like us:
error

Leave a Reply

Your email address will not be published.